Thursday
March 5, 2009

Ironically, “traditional” farming methods are very modern.  Up until about 50 years ago, food production in the United States was still very localized and low impact.  The food system in the United Sates changed dramatically after World War II.  Now, we are rapidly losing family farms, and most of our food is grown by corporate agriculture conglomerates that practice monoculture and the intensive application of synthetic chemicals.  Our yearly use of pesticides has risen by 10 times since 1945 to more than 1 billion pounds.
- National Council of Churches, “At the Lord’s Table:  Everyday Thanksgiving” (2006)

The vast monoculture of wheat, corn and soy that covers many Midwestern states is more susceptible to pests and disease than a more varied crop base.  The increased use of pesticides, insecticides and fertilizers required to make these crops produce large yields exhausts and poisons our soil, pollutes our waterways, endangers farm workers and consumers, and eliminates potential wildlife habitat. 

These farming methods have increased food production by 17 percent compared to 30 years ago as measured in calories produced per person. Yet, for each of the 5 million children who die each year from malnutrition-related illnesses, there are 2,720 calories available every day somewhere on this planet.  Sustainable food systems that provide enough for all are not simply preoccupied with producing more food, more quickly and  less expensively.  Sustainability also means thinking about who produces food, how it's produced and processed, and whether it reaches those who are most in need.